Sunday, September 11, 2011

Don't let your meatloaf

I bought a package of breakfast sausages at Safeway yesterday and thought and thought about what to do with them. We don't eat breakfast. Then the meatloaf idea hit me. I chose to keep this very simple: sausage, panade (bread and milk), onion and egg. Into a 350 oven until you achieve 175 degrees. Top it with some catsup near the end if you wish. Serve with some hot sauce if that is what floats your boat. I added no additional seasonings since the sausage itself is quite well-seasoned. The photo of the sausage above shows it cooked. What I put into the meatloaf was not cooked.

You don't eat breakfast???? OMG, that's my fave meal of the day and meatloaf is one of fave foods. Yours looks great. I always add sausage to it and make it about like you do with lots of seasoned pepper.

My very favorite part of meatloaf is meatloaf sandwiches the next day. You just can't beat that!

My biggest leap in making good meatloaf was when someone told me to only use the loaf pan for the first half of the cook. Inverting it out of the pan during the last half keeps it from cooking in grease.

How did you like the sausage by itself? Would it be better mixing with ground pork or beef?

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Many folks have been reading this and seeing how much of a story it is as opposed to just a compendium of recipes. To order go to http://www.createspace.com/3695950 or to Amazon, where you search for my name, not the title.

An honor from the Denver Post

I was surprised by this entry online from Tucker Shaw, former food editor for the Denver Post:

"Denver is lousy with home-cooking blogs, but one that isn't lousy is The Obsessive Chef, where avid (OK, obsessive) home cook Stephen Crout experiments with and offers tips on recipes from a variety of sources. One recent triumph: succulent, crisp-skinned "Broasted Chicken." Visit theobsessivechef.blogspot.com for that recipe and dozens more."